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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

French Bread

Makes: 30 servings Yield: 2 loaves (15 slices per loaf)
Prep 20 mins Rise 35 mins Bake 375°F 32 mins
French Bread
  • 1  cup  water
  • 3  cups  bread flour
  • 3/4  teaspoon  salt
  • 1  teaspoon  active dry yeast or bread machine yeast
  •  Yellow cornmeal
  • 1  slightly beaten egg white
  • 1  tablespoon  water

1. Add the first 4 ingredients to a bread machine according to the manufacturer's directions. Select the dough cycle.

2. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Divide dough in half. On a lightly floured surface, roll each half into a 10x8-inch rectangle. Starting from a long side, roll into a spiral; seal edge. Pinch and pull ends to taper.

3. Place loaves, seams down, on a greased baking sheet sprinkled with cornmeal. Combine egg white and 1 tablespoon water; brush some over tops of loaves. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.

4. Bake in a 375 degree F oven for 20 minutes. Brush with remaining egg white mixture. Bake for 12 to 15 minutes more or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack.

Nutrition Facts (French Bread)
  • Servings Per Recipe 30,
  • cal. (kcal) 103,
  • carb. (g) 20,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 111,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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